Friday, June 25, 2010

The Market Place Restaurant

The Market Place was opened by Asheville food legend, Mark Rosenstein, based largely on local foods. Mark relinquished the restaurant to a new Chef in town with the same passion for local food as he has. William Dissen purchased the business last year and has firmly planted his feet in Mark’s footsteps while revealing his own style in the process.

Chef Dissen began to dream of being a chef at a young age while watching his grandparents utilize food out of their garden around Charleston, West Virginia. He went on to study at The Culinary Institute of America in Hyde Park, New York graduating with honors. He eventually went on to the University of South Carolina earning a Master’s Degree of Hospitality, Restaurant & Tourism Management.

Dissen developed his skills in kitchens at the Greenbrier Resort in West Virginia as well as Magnolia’s Restaurant and Cypress in Charleston. Working under these well respected Chefs inspired him to dream of his own restaurant. Finding the Market Place with a history of using local foods was the perfect match for this young up and coming Chef to make his home.

As Executive Chef & Owner, William strives to create “innovative farm-to-table cuisine” utilizing ingredients from no more than 100 miles away. “There is no cuisine without gardens & farmers,” says Chef Dissen. “We provide farm-fresh ingredients to entice our guests with simple, yet explosive flavors that both delight & enhance the experience of dining.”

The staff of the Market Place believes in the sustainability of using local products. All the ingredients used on the menu are within a 100 mile radius of Asheville. The local connection extends past the food to the entire community supporting the arts, local charities and education.

The interior, like the menu, has a fresh look and is worth a visit to experience what Chef Dissen and his staff has waiting for you. I dined recently with my wife and friends, Steve and Gloria. We found the staff very warm and professional. We also thoroughly enjoyed the wonderful menu. The menu is continually evolving according to what comes in fresh off the farm so there is always something new for you to try.

Here are a few of the menu items we order, but the favorite of the night for me was the Hickory Nut Gap Farm Lamb Chops. This was one of the best lamb dishes I’ve tried. Fresh, moist, cooked perfectly and just plain wonderful. Of course, if you’ve tried anything from Hickory Nut Gap you know that you start with quality.

Some of the other farms that are used at the Market Place include: Sunburst Trout, Spinning Spider Creamery, Spring House Meats, The Nichols Farm, Blue Hill Farms and the local gatherers, like Alan Muskat ‘The Mushroom Man’. Western North Carolina is blessed with many incredible farmers that produce some of the best ingredients that we can find.

We are lucky to have a Chef and a restaurant that is committed to using the fresh local foods.

Market Place on Urbanspoon

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